Preheat oven to 300 F with rack in center,Heat oil in a large (6+ quart) Dutch oven or roasting pot (with lid and ideally non-stick) over medium high heat.,Season the ribs with salt and pepper and add them to the pot without crowding.,Turn occasionally until browned 8-10 minutes.,Transfer to a platter.,Pour out most of the fat leaving 1-2 tbs.,Add the onion, chopped carrot (not baby), and celery to the pot and reduce to medium-low.,Cover and cook, stirring occasionally, for five minutes.,Add the garlic, herbs de Provence, and flour.,Stir about 1 minute.,Add the wine, stir, and bring to boil over high heat.,Stir to bring browned meat off bottom of pan.,Add broth, tomatoes, and bay leaf.,______,Add cold water if needed to make sure liquid just reaches the top of the ribs and bring back to boil.,Cover tightly, transfer to oven, and bake stirring occasionally, about 2 and 1/4 hours.,Add baby carrots and cook for an additional 15 minutes.,Transfer short ribs to a deep platter and cover with foil.,Skim off fat and bring to boil over high heat, cooking until liquid is reduced to a slighly thin gravy consistency...about 10 minutes.,Add the olives and cook for 3 more minutes.,Salt and pepper to taste.,Serve over mashed potatoes, spooning sauce and carrots over the meat.